Italian Portobello Sandwiches

Photo: Oxmoor House

Yield:

2 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 412
Caloriesfromfat 27 %
Fat 12.3 g
Satfat 5.3 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 18.3 g
Carbohydrate 60.1 g
Fiber 2.6 g
Cholesterol 20 mg
Iron 5.9 mg
Sodium 1117 mg
Calcium 320 mg

Ingredients

1 teaspoon olive oil
2 cups sliced portobello mushrooms caps
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup fat-free mayonnaise
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black pepper
4 (1 1/2-ounce) slices sourdough bread
2/3 cup bottled roasted red bell peppers
2 (1-ounce) slices provolone cheese

Preparation

Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.

Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.

Note:

July 1999